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This recipe is enough for a 9″ tart.

Directions

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  1. Prepare shortcrust pastry and blind bake.
  2. Add ¼ cup water in a small saucepan and bring to a boil. Reduce heat to low so that it’s just a gentle simmer.
  3. In a metal bowl add eggs (yolks and whole) and sugar. Beat vigorously with a metal whisk until smooth (about 4-5 minutes).
  4. Add lemon juice and salt. Whisk to combine.
  5. Place the bowl on the saucepan (the base of the bowl should not touch the water).
  6. Cook on a gentle simmer for 20-25 minutes, whisking constantly.
  7. The mixture will thicken and the colour will change from translucent to opaque pale yellow. If you have a food thermometer, check that the temperature reaches 170F / 75C before you turn off the heat.
  8. Remove from heat and add the lemon zest.
  9. Add butter one at a time, whisking well to combine before you add the next one.
  10. Immediately pour through a strainer.
  11. Cover with plastic (directly touching the surface of the curd) and leave to cool at room temperature.
  12. Pour into prepared pastry shell, wrap with plastic, and refrigerate for at least 4 hours.
  13. Prepare Italian meringue and scoop on top of the curd. Use a brulee torch to toast the tips and edges of the meringue.